Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

“…n spectra were analyzed to identify the chlorogenic acids [2] A B C resolution hybrid quadrupole/time-of-flight mass spectrometer (UHR-Q-TOF-MS/MS, Bruker Daltonics GmbH, Bremen, Germany) using an ESI source [2,18]. As a result of purification and fractionation, six different extracts were obtained.…”

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

“…Proteins (0.10 g) were additionally reacted with 0.01 g of standards: 5-CQA, CA or FA. The solutions were reacted for 1.5 h at 25 or 90 °C in a Pierce ReactiTherm TS-18821 reactor and dialyzed in micro dialyzer against cellulose membrane from Harvard Apparatus (Holliston, MA, US) to remove molecules ≤1.5 kDa and then freeze-dried [23].…”

“…The increase in protein AMM for different kinds of isolates followed in order: SPI < WPC < EWP, so in opposite order than the initial AMM. Such relation was caused by the fact that initial high value of molecular mass (for SPI) resulted in relatively small protein surface, on which the interactions take place [23]. Different forms of HCAs preparations showed their impact on AMM increase in the following order: β-CDHCAs < FA < CA < GCE < 5-CQA.…”

“…The authors demonstrated lesser extent of food protein interactions with hydroxycinnamic acids from coffee encapsulated in β-CD compared with free hydroxycinnamic acids that caused higher availability of the polyphenols for the digestive tract [23]. The aim of this study was to determine the extent to which encapsulation of HCAs from green coffee beans by inclusion in β-CD may limit the deterioration of food protein properties, caused by protein-HCA interactions.…”

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

“…The antioxidant activity of coffee brews was investigated previously [29,30]; however, to the best of our knowledge, no data exist about the isolation of phenolic acids from coffee brews, with the exception of the report where isolation and purification of the hydroxycinnamic and chlorogenic acids from green Robusta coffee bean by using centrifugal partition chromatography was conducted [31], and comparison of their AC to whole coffee brews from which were separated. Therefore, the aim of the present study is to examine the difference in the AC between isolated phenolic acids from coffee brews obtained from green or roasted beans and the whole coffee brews, i.e., mixtures of bioactive compounds, including phenolic acids, with a potential AC.…”